Aam ka meetha achaar

My Mom's recipe

Ingredients:

Mango - 1 kg                                                            

Fennel (Saunf) - 1 tbsp

ajwain-1 tbsp

kalonji-1 tbsp

Roasted Fenugreek powder (Methi ) - 1/2 tbsp

 Red chilli flakes - 2 tbsp

turmeric powder-1/2 tsp

Salt - 2 tsp

 Sugar - 500gm

 Water - 3 Cup

 Directions.

Take a pan, add water & sugar, mix well.

Wash,peel and chop the mangoes.Remove Mango seeds.

Dissolve Sugar. mix chopped  Mango  pieces with salt,turmeric ,add to the dissolved sugar

boil till it become thick .Keep aside to cool.add the  seeds.mix well.

Serve and Enjoy.


Mango pickles :- http://saltiepie.blogspot.in/2013/06/aam-ka-chatpata-achaar-green-mango.html

sending this recipe to bookmarked recipe :volume 43 of Priya's Mharo Rajasthan's Recipe

Layered Roti/paratha

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with brush.
Fold into half. Press brush onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle  and place roti on it. Turn to roast other side.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
curry or curd.

Lachchha Paratha/spiral paratha

Ingredients 

One and a half cups of atta (for about five parathas) 
1 tablespoon vegetable oil 
A pinch of salt 

Knead a dough with enough water, keep covered for about 30 minutes. Divide the dough into equal portions, each should be about the size of a juicy lime!

Roll out flatbreads or rotis, dust with flour and drizzle some oil on the surface.

then spiral the strand to make a coil-like shape. Keep covered in the fridge for about 30 minutes to an hour. 

Dust flour and roll our flat parathas with each section of the dough. Heat a griddle, pan or tava and cook the parathas on each side, about a couple of minutes turning regularly. Drizzle some oil or ghee and brown the sides. I like my parathas a little crispy. Crush the parathas gently with your hands to enhance the layers and serve. You can actually see the swirls! These Lachcha Parathas are great with curries and gravies. 

Phulka

Phulka
Ingredients
3 cups wheat flour
salt to taste
 buttermilk
Method
Knead soft dough with above ingredients. divide into tiny balls.
Roll with help of dry flour to a thin round.Heat griddle  and place phulka it.When dry on one side, turn. When brown spots appear on second side, turn again. rotating at same time. It will puff. Make as crisp
as desired.Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.

Muglai paratha

Ingredients
1/2 cup rava (semolina)
2 cup wheat flour
2 cup maida (all-purpose flour)
1  cup milk
1 +1/2 cup oil
oil for frying
salt to taste
Method
Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
Cover and keep aside for at least an hour.
Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and
make a circular roll.
Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on
both sides.
Heat oil in a shallow pan and shallow fry this roasted paratha in it.
Serve hot with curd (yogurt) or any vegetable curry.
bookmarked from somewhere.